It is hard to believe that it is already April, the last few months have flown by! Although it is already April, like a lot of you I am still waiting for spring to get here. I am ready for the snow to leave and the nicer weather to finally arrive! In the meantime, I will just make food that reminds me of picnics and the sun! Which brings me to today's salad recipe, I have made a roasted cauliflower and chickpea salad with a maple balsamic dressing. It is so good! I love roasted veggies, I have them with most of my meals in one way or another and it really stands out in this salad in particular. The chickpeas in this salad are also important, especially if like me you are eating a mostly plant based diet..chickpeas are an awesome source of protein and give this salad a great texture! Keep reading for recipe.
Roasted Cauliflower and Chickpea Salad with Maple Balsamic Dressing:
Prep Time: 10 minutes/ Cook Time: 35 minutes/ TOTAL TIME: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/Dinner/Salad
*1 Medium Head of Cauliflower
*1 400ml Can of Chickpeas
*1/2 of a Red Pepper
*1 Ripe Avocado
*Bunch of Cilantro
*1 Tbsp of Olive Oil
*1/2 tsp of Garlic Powder
*1/2 tsp of Onion Powder
*1/2 tsp of Paprika
*1/2 tsp of Salt
*1/2 tsp of Pepper
*Sprinkle of Sugar
Maple Balsamic Dressing:
*2 Tbsp of Olive Oil
*1 Tbsp of Balsamic Vinegar
*1 Tbsp of Maple Syrup
*1 Tbsp of Veganaise (if you want the dressing to be creamier, add more until desired consistency)
*1 tsp of Dijon Mustard
*Sprinkle of Garlic Powder
*Preheat oven to 425 Fahrenheit
*Cut up cauliflower into bite sized florets. In a bowl mix together cauliflower, olive oil, garlic powder, onion powder, paprika, salt, pepper and sugar. Once combined, place cauliflower onto foil lined baking sheet and place in oven for 25 minutes.
*After 25 minutes, add drained chickpeas onto the baking sheet and continue baking for another 10 minutes. The cauliflower should be browned and chickpeas should be just starting to brown and be a little crispy.
*While the cauliflower is roasting, chop up the red pepper, cilantro and avocado. Set aside
*In a bowl, whisk together the olive oil, balsamic vinegar, maple syrup, veganaise, Dijon mustard and garlic powder for the dressing. Set aside
*In a large bowl combine the roasted cauliflower, chickpeas, red pepper, avocado, cilantro and maple balsamic dressing. Mix to combine. Serve immediately.
I hope that you have enjoyed this recipe! It is so easy to make and is a great salad to have for dinner. This is definitely a salad that I would recommend because I love the roasted veggies combined with the sweetness of the dressing, plus it is so colorful which is always a bonus in my mind! It has just the right amount of crunch and tastes super fresh! If you try this recipe, please let me know in the comments below if you enjoyed it! Also feel free to leave any suggestions on what you would like to see me make, I would love to hear from you!